Preheat oven to 350

In a food processor combine almond flour, Swerve, egg, lemon zest and salt and pulse many times until becomes a sticky batter

Use a spoon to divide 24 equal size portions of cookie batter and then roll into individual balls

Spread cookie balls evenly onto greased baking sheet

Set aside

In a small heated skillet roast 24 almonds with a sprinkle of salt

Allow to cool

Place each almond in center of cookie ball by pushing down gently

Bake in oven between 13-15 minutes, depending on heat variations

Allow to cool completely

Using a sifter, lightly sprinkle some Swerve Confectioners Sweetener over the top of cookies

Store in airtight jar

Enjoy with a cup of tea or coffee